Fried Eggplant (4 votes)
1 medium eggplant
Wash eggplant and peel skin as follows: with peeler, peel every other strip only. This prevents the eggplant from falling apart or losing its shape when cooked. Slice in thin circles. Sprinkle lightly with salt. Wrap slices in clean dish towel to absorb water .
1 tablespoon flour
1/2 cup olive oil
Beat together egg, flour and 1/4 teaspoon salt. Heat olive oil over medium heat in large frying pan. Dip eggplant slices into egg batter and arrange as many slices as you can in frying pan. Brown one side, turn over and brown other side. Remove from oil and blot on paper towel.
Serve hot or cold, as is or in sandwiches.
This is really good with some sulu tahini sauce and fresh tomatoes in the sandwich.
Vigen Baboghlian, Somerset NJ
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